Sourdough Pizza Dough

Yesterday I shared a recipe for sourdough bagels from a book published 8 years before I was born: Sourdough Cookery by Rita Davenport.

Today I’m here to share another recipe from the oh-so-talented sourdough baker, Rite Davenport.

In her book, Rita shared not only her recipe for the dough, but also her pizza sauce recipe and suggested toppings.

You’re going to have to buy her book to get the whole kit and caboodle, but I’m happy to share the sourdough pizza dough recipe.

Sourdough Pizza Dough

Makes 2 very large pizzas

Ingredients

1 1/2 cups sourdough starter

1 cup warm milk

1 1/2 teaspoons salt

2 Tablespoons sugar

2 Tablespoons cooking oil

2 1/2- 3 1/2 cups all-purpose flour

olive oil for brushing

Method

1. Add the milk, salt, sugar and vegetable oil to the sourdough starter. Stir together. Add flour 1/2 cup at a time. Stir well after each addition. Add enough flour until the dough is too stiff to stir with a spoon. Dough should be heavy but elastic.
2. Turn the dough out onto a floured surface and knead 5-10 minutes.
3. Place dough in a greased bowl. Cover with a damp cloth and set in a warm place, free from drafts and let rise about 2 hours or until doubled in size.
4. Divide dough into two equal parts. Stretch or roll out each part to create a round pizza dough. Create a slight ridge to form a crust.
5. Brush the dough with olive oil and continue to create your pizza as you wish.

Our first pizza dough was used as a base for a vegetable pizza which included tomatoes, zucchini, mushrooms, spinach and broccoli.

Oh so good!

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Fennel and Red Onion Pizza with Balsamic Reduction

While writing my pizza post from last night, I realized I never shared the previous week’s pizza.

This pizza was too good not to share.

I had a fennel bulb from my CSA delivery that needed to be used so I slowly cooked the thinly sliced bulb in a bit of olive oil along with a red onion until just before tender.

I then poured in a couple heavy glugs of balsamic vinegar and continued to cook the mixture until the vinegar reduced by over half and became thick.

Fresh yeast pizza dough naturally formed the base of the pizza, topped with a very light brushing of tomato sauce and then the fennel mixture. I used fresh mozzarella and goat cheese along with sliced black olives.

This combination was amazing.

Once baked and out of the oven, I sprinkled some of the fennel greens over top.

Sweet balsamic and salty cheese.

Delicious!

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Mushroom,Eggplant and Garlic Pizza

Keeping with tradition, tonight was pizza night.

This pizza was so simple to put together.

Faster than ordering delivery and deliciously fresh.

I used a thawed and risen portion of fresh yeast pizza dough as a base.

Topped it with leftover marinara sauce, fresh crimini mushrooms, eggplant and garlic, then used an assortment of cheeses, including fresh mozzarella, parmesan and crumbly goat cheese.

I sprinkled the pizza with Italian seasoning, drizzled the top with olive oil then baked it on my oven’s hottest setting until cooked.

Awesome.

Now I want the leftovers.

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Party Food

Last night, Sebastian and I went a roof-top barbecue at my friends Zoe and Jan’s house. Although I told myself before going, “you will take tons of photos to capture this day and your wonderful life abroad,” I didn’t. My camera didn’t even come out of the bag. Such a shame.

Anyways, I do have some photos for you, we’ve got the pre-party food preparation… and the post-party food recuperation.

Let’s start at the very beginning!

Because we were going to a barbecue, marinated veggie kebabs were in order.

I started out by cutting up chunks of smoked tofu, red pepper, zucchini and onions. Rhythmically skewed, the kebabs were ready for a bath in some ridiculous flavor.

I then made a marinade out of fresh thyme, fresh lemon juice, olive oil, salt and pepper. All mashed up together, it was kebab bath time.

Lookin’ good! I love how dainty the thyme leaves are.

I left the kebabs to sit in the refrigerator for about 2 hours before going to the party. They grilled beautifully over the hot coals.

I also brought along a huge batch of my Worthy Caprese Salad

This is a 9×13 cake pan with a double layer of tomatoes, mozzarella, basil oil and balsamic vinegar. I was shocked how quickly this whole pan was eaten up. Every last piece of mozzarella was gone. I’m telling you, people love this!

We had so much fun at the barbecue. The food was good. The view was wonderful. The company made the night. I am so lucky to have such an amazing group of friends over here. Truly blessed, really.

Unfortunately, the good times last night made for hard times this morning.

Now we begin the transition into party-food recuperation.

I sometimes wonder if I am allergic to alcohol. If I drink wine, I’m fine. If I drink two or more glasses of anything else, I’m sick as a dog the next day.

Kate brought a very British alcohol called Pimm’s to the party last night, complete with a buffet of mix-ins like cucumber, lime, lemon and mint. I only had 3 drinks, wasn’t even tipsy, but felt sick as a dog this morning.

Sebastian was also feeling sick this morning… but with good reason.

Nothing settles an upset stomach like a broth-based soup.

Into the pan went water, vegetable bullion, 2 celery stalks, 1 carrot and alphabet noodles. Once the veggies and noodles were cooked, the bowls were topped with fresh parsley.

 

Matching soup with toasted bread for dipping.

I’m feeling much better now!

Have a happy and well Sunday!

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Worthy Caprese Salad

This is a salad which will truly make its namesake proud.

Originating from the Italian island of Capri, Caprese salad is almost too simple.

Sometimes, it really is the simple things in life that make life worth living.

Caprese Salad

Serves 2

Ingredients

Fresh buffalo mozzarella

2 fresh tomatoes, sliced

1 handful fresh basil

1 good pinch sea salt

2-3 Tbsp. olive oil

Drizzle of balsamic vinegar or glaze

Pepper

Method

Wash the freshly-cut basil. Reserve a few leaves for garnishing and cut the remaining basil. In a mortar and pestle, crush the cut basil along with the salt. Add the olive oil and incorporate.Set aside.

Tear the mozzarella by hand and scatter on two plates. Add the tomato slices and top with more torn mozzarella. Drizzle with the balsamic glaze and then the basil mixture. Garnish with the reserved basil and crack fresh pepper over top.

Fresh and simple.

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